Slow Cooker Enchiladas

Slow Cooker Enchiladas
Level
Easy
Prep
25 minutes
Cook
300 minutes
Servings
8 servings
These Slow Cooker Enchiladas will become your new favorite enchilada! Layer ground beef, beans, tortillas and cheese in a slow cooker, turn on and you're done!

The Secret Ingredient

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 cup finely chopped green bell pepper
  • 1 cup chopped onion
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans
  • 1 can (10 ounces) diced tomatoes with green chiles
  • 1/3 cup water
  • 5 (9-inch) burrito-size flour tortillas, cut to fit slow cooker if necessary
  • 3 cups (12 ounces) shredded Mexican 4 cheese blend

Make It

Step 1

Place oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.

Step 2

Spread 1 ½ cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.

Step 3

Cook on low for 5 hours.